Farm Fresh CSA Produce serving Maryland, Delaware and Pennsylvania

Week 19 Summer CSA 2017 Newsletter

(CSA members will receive 6-8 items from the following list)

BROCCOLI

LEEKS

KALE

SWEET POTATOES

ONIONS

APPLES

PEACHES

PLUMS

SWEET CORN

BELL PEPPERS

SWEET ITALIAN PEPPERS

LONG POINTY HOT PEPPERS

LETTUCE

FRESH CUT HERB

Farmers Fork

As summer winds into fall we listen to the seasonal music of nature. The crickets have been chirping away, signaling the cooler weather & shorter days. We are starting to cut the leafy greens again chard, kale and spinach.

Have been looking at good recipes for apples. We are including a recipe for a great apple cake – a – go to recipe – sent in by Luisa from Tikvat Israel synagogue. We wish a happy new year to all of our CSA members celebrating Rosh Hashanah this week.

The farm freezer is beginning to fill as we put away packages of corn, broccoli, onions, red peppers and herbs in anticipation of winter. Such a joy to grab a pack of peaches for a quick peach betty or smoothie, a bag of corn for chicken corn chowder or a handful of broccoli for a broccoli cheese soup. If you should have any questions about home preserving or freezing – please give us a call. We also recommend the university of Georgia home preserving website http://nchfp.uga.edu/ . Years ago, when i attended food safety training at the university of Delaware – the u of Georgia curriculum was greatly enjoyed by the class. I still have my home preserving book & refer to it frequently.

We are sorry to see the summer CSA come to a close. Next week will be last delivery. Fall CSA begins the first week of October. It has been a challenging summer – way too much rain which caused the tomatoes & cucumbers to go into hiding – but –wow – what a fruit haul this year. So many peaches, nectarines, plums, the watermelons were the best in years, cantaloupes were great the strawberries were short on season but long on flavor. The apple harvest is also strong this year.

Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.

Calvert Farm Information

Winter and Spring CSA

Newsletter

Newsletter

Now offering duck eggs

Bulk Cut Flowers

We are working with our long time cut flower family Jesse and Anna Beiler to provide cut flowers by the bucket for your next special occasion (wedding, shower or party) Seasonal flowers include sunflowers, lisianthus, static, snapdragons, marigolds, salvia, millett grass, asters, queen anne’s lace, amaranthus, sweet annie, celosia, gomphrena, pumpkin on and stick and others. Email Pam at farmer@calvertfarm.com

Calvert Farms CSA Community

We would love you to share with the Calvert Farms CSA Community
Submit your fun pictures, favorite recipes or great ideas to calvertfarmnewsletter@gmail.com

Reminder

Please return folded up CSA boxes and we are always looking for egg cartons.